Dough Nuts

We had doughnuts today from a very nice but a mite expensive café which makes its own. They were delicious and had various unusual fillings, daughter had Biscoff and also a chocolate doughnut (just the filling not the actual nut itself) and I had carrot cake and then a traditional jam doughnut. My preferred doughnut is not stodgy, not greasy, crispy and with a sprinkle of castor sugar on the outside – the sort of doughnuts we had when we were children. The carrot cake doughnut I had was indeed not stodgy, not greasy, crispy and with a sprinkle of sugar, and the filling was gooey, almost like cake mix but cooked, and definitely had the essential carrot cake taste. Carrot cake is my favourite cake, so I was delighted with this combination!

Thinking back to doughnuts from my childhood, they were something I only remember from being an older child. Perhaps mum didn’t buy them for us, perhaps they weren’t in the shops in those days! I particularly remember them when I was older, when we first moved to Weston-super-Mare which being a seaside town had all sorts of things on offer. They soon became my favourite – and now I’m  writing about them, I remember mum and me making some at home and they really were so delicious! The ones we made were just small balls of dough with the traditional sprinkle of sugar.

Since writing the previous paragraph I have come across a recipe for them in my 1901 ‘The A1 Cookery Book’, between Devonshire Cake and Fat Rascals:

Dough Nuts

  • i lb flour
  • ¼ lb of flour
  • ¼ lb of sugar
  • 2 eggs
  • 2 tsp baking powder
  • if necessary a very little milk
  • a little raspberry jam
  1. rub the butter into the flour and add sugar and baking powder
  2. break in the eggs and if necessary add a very little milk
  3. knead lightly and cut into rounds not more than ½ inch thick
  4. spread a little jam on one and put another on the top, pinching it together round the edges
  5. fry in boiling fat for three or four minutes

These days we would use a yeasted dough, and I have a feeling we would insert the jam once cooked.

The café we went to today for the magnificent doughnuts was Small Goods at 2 Glass Wharf, Temple Quay in Bristol:

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